While shopping at Uwajimaya recently Christie spotted a fresh lemon relish made with very thinly sliced lemon, sea salt, sugar and rice vinegar. Some was out to sample and it was delicious. Sweet, salty, sour, tangy. I had to get some.
The result was another Japanese-inspired feast! No recipes yet, this is nothing but Food P0rn, but I am working on a recipe for my own version of the fabulous, fresh lemon relish!
By the time I was done cooking, prepping and plating we were too hungry to take photos with the Nikon and the light tent, but I’ve decided that phone-taken photos with our kitchen’s lousy light are better than none at all.
Of course, there was a roll!
Shiso, Avocado, and Lemon Relish Roll
But the rice ball with avocado and the lemon relish was my favorite!
Don't you love the little rose of preserved lemon!
There also was miso-tangerine glazed, grilled tofu, snow peas and asparagus.
Thus Begins the 2012 Grilling Season!
Plus a simple carrot and daikon salad.
Hurrah for the Plum Blossom Food Cutter!
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This spread looks fantastic! The lemon relish especially sounds so intriguing!
Thanks so much! I’ve loved reclaiming Japanese food as fabulously Veganized! I really want to reproduce the relish, it was wonderful. I was eating just it on the sushi rice!
Yum!! Everything looks wonderful! I’m new to your blog and rarely leave comments (bad Tina), but I love your posts. I started following a Vegan diet not long ago (I’m at about 90% right now because I’m having a hard time kicking milk chocolate. eek), and I’m finding blogs like yours very very helpful so THANK YOU for all the hard work!
One question…..What dressing did you use for the carrot/daikon salad?
Cheers!
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